Soy sauce is an essential condiment for cooking, but many soy sauces will add additives such as pigments, flavor enhancers, and preservatives, and some soy sauces use caramel III (E150c) and caramel IV (E150d), which may cause cancer. things. TOPick inspected the common soy sauces on the market, and found a list of 13 soy sauces that do not contain pigments and are truly zero added.
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The Consumer Council has pointed out that during the manufacturing process of Caramel III (E150c) and Caramel IV (E150d) used in some soy sauces, the pollutant 4-methylimidazole may be produced due to the reaction of ammonium compounds and carbohydrates under high temperature and pressure. This pollutant is listed by the WHO as a Class 2B carcinogen. According to rat experiments, long-term excessive consumption of 4-methylimidazole can cause cancer, but the WHO Joint Expert Committee on Food Additives pointed out that normal consumption will not cause health problems to humans.
In addition to pigments, in fact, many soy sauces have added flavor enhancers, preservatives, etc., adding other ingredients to soy sauce that might have been made purely naturally. TOPick reviewed the common soy sauces on the market and compiled a list of 13 types of soy sauces without pigments and zero additives:
Zeng Xinxin, a registered dietitian in Canada, once interviewed by TOPick pointed out that there are only 4 main ingredients in brewing natural soy sauce, including soybeans (soy beans), salt, water and wheat flour, and there are no added chemical ingredients. She mentions that the umami of soy sauce comes from the soybeans, not the salt:
When paying attention to the ingredient label, soybeans are ranked higher than salt, which means that there are more soybeans in soy sauce than salt, and it is a better soy sauce.
According to the Consumer Council, caramel coloring is caramel color, which is a dark brown to black liquid or solid with a caramel smell, which can make food brown. Among them, during the manufacturing process of caramel III (E150c) and IV (150d), the pollutant 4-methylimidazole (4-MEI) may be produced due to the reaction of ammonium compounds and carbohydrates under high temperature and pressure.
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Responsible editor: Luo Jiaxin
